Stuffed Crab has always been one of my favorites. This is the closest recipe I found to the way I make it myself but I try to use less bread crumbs and more crab meat than in any of the recipes I have found. Creole and Deep South [size=+1]Stuffed Crab [/size][size=-1]A good stuffed crab should be spicy and moderately hot, but not too torridly seasoned, as too much pepper will destroy the delicate crab flavor. If you can get live blue crabs, pick the meat out yourself. If live crabs are not available, use iced but not frozen fresh crabmeat. A dozen medium-sized crabs will yield about 1 pound of meat and stuff 8 crab shells. If you use live crabs, save the shells for stuffing with crabmeat. If such shells are not available, use Pyrex crab shells. 2 large onions, minced fine 3 cloves garlic, minced fine 1 tablespoon lard, melted 1 lb. crabmeat 1 tablespoon minced parsley 2 bay leaves 1 tablespoon salt 1/2 teaspoon Worcestershire sauce 1/2 teaspoon cayenne pepper sprig of thyme 1 tablespoon chopped celery 6 slices toast 1 egg 1/4 cup evaporated milk butter Fry the onions and garlic in lard until brown, then add the crabmeat, all seasoning, and the celery. Let fry for 10 or 15 minutes. Wet the toast with water, squeeze in the hand to remove excess water, and add. Beat the egg and add it, stirring well. Add the milk and stir until the mixture is dry. Place in shells, dot with butter and brown in a 350 degree oven for 10 or 15 minutes. [/size]
My mom makes the BEST stuffed crabs you'll ever eat. She also makes are really good stuffed crawfish and stuffed eggplant. BUT, her specialty is stuffed merliton. It's so good that you'll "slap ya mama" after eating it.
As much as I like stuffed crabs, my favorite is still maryland crab cake. I get it whenever I'm in the Chesapeake Bay area. Its a little dryer than the stuffed crab mixtures we are used to own here and they use different spices. Chit! Now I'm hungry.
